Gettin' Fresh in the Kitchen

Being original on Valentine’s Day is not particularly easy. Millions of cards are exchanged and billions of dollars are spent on flowers each February 14th. Forget construction paper and overpriced petals, get the kids in the kitchen to make sweet treats: chocolate covered strawberries!

Supply listChoose a package of fresh strawberries. Soft, green leaves and shiny red fruit indicate fruit that has recently been picked. Keep in mind the biggest berries may not necessarily be the juiciest. Avoid overripe berries that will lose their shape and become mushy when handled.Pick out about a pound or so of chocolate. Pre-packaged morsels and chunks from the baking section of the grocery store even include flavors like caramel, peanut butter, and butterscotch. I prefer chocolate mixtures which can be purchased in craft stores and Walmart. These chocolate wafers (dark, milk, white) can also be found in the bulk section of grocery stores and can be measured in the amount desired. Choose at least two different flavors.Plain chocolate covered strawberries are tasty on their own and easy enough for small children to help make. To get into designer mode gather coconut flakes, crushed cookies or pretzels, mini M&Ms and chocolate chips, nuts, and sprinkles of all kinds. The choices are endless.Presentation is just as important as taste. Purchase plastic heart shaped plates and white paper doilies. For those who wish to give a bouquet of ‘roses’ buy lollipop sticks.Use wax or parchment paper over a cookie sheet for the dipped strawberries to set.

Going softWash and dry the strawberries, leaving the calyces (pronounced kale-le-sees) intact. These are the stems and leaves. Have your child learn this name so they can impress their teacher.Since melted chocolate can harden at room temperature it’s best to have all your items out and ready to go before beginning. The only hard and fast rule is not to let the chocolate seize or get scorched. Both result in thick lumps that cannot be used or fixed.Seizing is when chocolate is mixed with an incompatible ingredient. Tempering pure chocolate is tricky (see sidebar) so I suggest sticking with a chocolate mixture, such as Merckens wafers, which contain emulsifiers and milk solids that can handle extracts and colorings that are probably already in your pantry. Pure chocolate must use only oil-based items that are more readily found in craft stores. These flavorings are very concentrated so only a drop or two is needed.To avoid scorching the chocolate cannot burn. It can be melted in the microwave or on the stove in a double boiler (a pot of water under a pot of chocolate which warms indirectly, reducing the chance of the candy getting too hot). My son and I use the microwave because it’s the easiest and safest way. As long as the morsels are in a microwavable bowl that is taken out often and stirred, nothing should burn. Don’t forget the pot holders!

Start off with about a cup of chocolates in the microwave for about 30-40 seconds. They will melt on the bottom first so I usually check to see if they’ve softened, then put back in for another 30 seconds. Once you’re able to actually stir, cut the length in the microwave to about 20 seconds at a time. Add another half cup of chocolate if needed and repeat. Don’t try to get all the pieces to melt on their own. When the majority is smooth and glossy stir so the warm temperatures melt the rest. Do this for the other flavors. Food coloring or flavors can now be added.

Taking the plungeCoating strawberries is a bit of trial and error. It’s important to gently pull up the leaves so they don’t get covered, but don’t hold by the leaves because the fruit gets heavy and the greens will rip off. I found it helpful to do a berry or two so my son could see what I wanted him to do. Holding the strawberry at the top will allow the most control and besides, the whole fruit doesn’t necessarily need to be covered.Dip the strawberry into the melted chocolate by using a front, back, side, side motion. It’s best to do it fairly quickly to avoid chocolate build up. I try to let it drip or wipe the bottom across the edge of the bowl. Hold the berry over another small bowl and sprinkle toppings immediately if desired. Allow to set on the parchment paper. If the bowl of chocolate starts to get lumpy or loses its gloss, simply pop back in the microwave for a few seconds to re-melt. For any dipping that doesn’t come out just right my professional go-to suggestion is to eat the evidence and start over with another berry. It’s what the good cook would do.

Make it marvelousOnce you find your groove it’s fun to get creative. To try a fancy swirl dip with the primary chocolate, drizzle the secondary and use a toothpick to make designs. Make tiny chocolate hearts onto the wax paper and when set ‘glue’ them onto the strawberry using a tiny bit of chocolate.Adding a different flavor or color chocolate to an already dipped strawberry isn’t difficult, just allow the first chocolate to set. It will be dull instead of shiny, and firm when picked up. Drizzling in diagonal lines looks professional and is a fast way to decorate.

Awe inspiring arrangementsNo need to wrap this present, artfully arrange berries on a pretty plate and top with a bow. To make ‘roses’ carefully poke a lollipop stick through the stem. Wrap them in tissue paper inside a box with tulle, baby’s breath or ferns. For a display, poke the sticks into floral Styrofoam inside a stout vase and add ribbons. I used a potato inside a decorative Chinese take-out box with tissue paper. Eat the same day for the best flavor and freshness.Creating this edible gift is fun and easy, yet still looks elegant. It’s also less expensive than ordering anywhere. And since it’s homemade it’s made with love.

Canning is a lost art, an old timey way of preserving food. Now that organic and non-GMO is en vogue, it's time to reconsider going back to the old ways. It might be time consuming, but it's healthier, and not as hard as it might seem. It's also hot, and I don't mean in a 'hawt' Paris Hilton kind of way. This generates a lot of heat, so dress accordingly, and for heaven's sake, make peace with cranking the AC for the afternoon.

I love to garden, and even with spacing harvest times, there is still an abundance of fresh fruits and veggies that can't all be eaten at once. This year, my tiny little peach tree produced. It had me busy for a few weeks trying to capture the deliciousness that can only be from food touched by the sun. This year, I canned peaches, and made peach and blueberry jam. Because jams involve pectin, which can be finicky, I'll start with simple canning here: putting up peaches. Since it's a fruit, there is little worry for botulism.

What You'll NeedFresh fruit from an orchard or farmer's market2 Large stock pots, 1 medium saucepanGlass Mason jars with rings and new lidsCanning Tongs (has rubber grippers shaped for glasses)Sugar2 dish towels (one on top of the other)

Canning is all about concentrating on two different things at once: preparing the equipment and preparing the fruit. It can be tricky to find the right balance, so always do small batches of food to control things better. Figure out how many jars to use based on the amount of fruit you have. Usually, recipes go by weight of the fruit. Since my peaches refused to get on the scale, I had to guess. It filled up 2 huge mixing bowls if that helps.

Fill 3/4 of each pot with water and bring to a boil while the jars, lids and rings are washed in hot, soapy water. Make sure they stay warm so there's no chance of cracking when put in the boiling water. It's important to have everything clean and sterilized to prevent spoiling. Jars and rings can be reused, but lids must be new.

Carefully submerge the jars upright (not inverted) in one pot of boiling water (the water must cover the lip by at least an inch), then sink the lids and rings. I shoot for 10 minutes just to be on the safe side, but there's no harm if they're in there longer. Let them boil while preparing the fruit so they'll be ready when the fruit is.

Feel free to go by your own recipe, or use the ones provided with the canning jars. I used my Better Homes & Garden cookbook for this. Remember, messing with the fruit is the part that takes the longest. Wash the peaches (easy) and remove the pit (harder). Think avocado and score one side of the fruit. Twist each half in opposite directions and pull apart. Pop the pit out (ooh, this sounds a bit naught). This must be done fairly quickly because the fruit is now exposed to air and can brown.

Once this is all done, drop them in the other pot of boiling water for a minute and remove with a slotted spoon into a large colander. This is called blanching, and is a quick way to loosen the skin from the fruit. Immediately run under cold water to stop the cooking process. This also allows you to handle the fruit without dropping the F-bomb because you're burning your hands. Pull off the skins (hardest) and put in a bowl. Some recipes call for an ascorbic-acid color keeper. They mean lemon juice. Put about 2 tablespoons in a cup of water and rinse over the fruit and drain. The fruit will retain it's beautiful yellow (or white) color, and it won't affect the taste at all. Slice peaches if you wish.

Time for the syrup. This is the juice in which the fruit will be suspended. I go for a light syrup because there is no reason to add more sugar to a fruit. Besides, heavy syrup was popular ages ago and we are young, hip people. The general rule for very thin syrup is 1 cup of sugar to 4 cups of water. Again, it's all about taste and preference. Make enough for the batch size. You'll be filling the jar with fruit first, then the syrup. Prepare this in the saucepan stirring until it comes to a boil. Add peaches and bring back to a boil. If anyone asks, impress them by saying you chose the hot-pack method because it yields better results.

Using oven mitts and the rubber gripper tongs, CAREFULLY remove the jars from the boiling water. I pour the water back into it's pot and set the jars on two dish towels. This protects the counter and prevents the jars from sliding.

Holding the empty jar with the oven mitt, fill with the fruit first, then ladle in the boiling syrup leaving 1/2" headspace, or 'fill line' at the top. Some canning packages include a ruler-like gadget that is pretty handy. Wipe off the rim and side with a clean cloth to ensure a good seal. Back to the oven mitts for the rest of this. Fish out the lids and rings (you can also buy a magnet tool that will pick these up in the boiling water) and wipe off before fitting on the jar. Hand-tighten the ring. Using the gripper tongs, replace jars back in the boiling water. Leave 1" between each jar so they don't bounce around and hit into each other. Some recipes suggest processing for 25-30 minutes. My aunt is a long-time experienced canner, and she skips this processing part and inverts the sealed jars onto the towels instead. The heat from the jar and syrup is enough to seal the lids. Leave these here for about an hour.

Remove the processed jars when ready (if you do this) back onto the towels, and hand-tighten again if needed. This is the fun part. You'll know your jar is canned properly when the middle of the lid no longer moves. You've seen this before with spaghetti sauces or jelly. If it dips and makes that metal-like sound it's been opened. For your peaches, this means the seal isn't set. Sealing may happen on it's own, and it's cool because you'll hear a pop sound. Sometimes the jars come out of the water bath already sealed. I play around with it, pushing it down over and over to get it to seal. Give it at least a few hours for it to do what it's supposed to. If it still dips, try pushing the lid down one last time. If they seal, you can store the jars without refrigeration for about a year. If they refuse to seal, they're still good to eat, they just need to stay in the fridge.

Congratulations, you have just earned bragging rights for canning your own food! In the dead of winter, the hard work will be a memory, and this will be the best tasting food you'll eat.

Fill a large saucepan with water and bring it to a boil. Score tomato tops and bottoms with a sharp knife in a ‘x’. Carefully drop into water for about a minute or when the skins start to peel back. Lift out with a slotted spoon and allow to cool to handle. Peel skins off.

Add all skinned tomatoes to a large saucepan. Add cloves of garlic, basils, oregano, dried onion and seasoning. Use an immersion blender to crush ingredients. Add fresh onion. Bring to a simmer to cook onion and allow excess water to evaporate, about 20 minutes.

Measure flour into a dressing cruet and add water. Shake to mix. Pour into soup, stirring constantly. Allow to thicken.

Add salt and pepper to taste. Ladle into crocks and enjoy with fresh bread and green salad. Or, cool completely before putting into plastic containers and freeze for another day.

Warm olive oil in stock pot and add garlic and onion, cooking until translucent. Pour in broth, water and tomatoes. When it comes to a boil stir in potatoes, beans and carrots. Cook until almost tender. Add zucchini and sweet pepper and season with spices to taste, simmering for 5 more minutes.

Serve with a crisp salad and warm rolls

Now that we’ve had to add more food to one child’s allergy list, and gluten sensitivity to a teen I’ve rarely mentioned here, it’s become harder to find meals that are ‘safe’ for everyone. Luckily, summer has supplied lots of fresh produce from my garden to make a tasty soup bursting with flavor. Oh, and it’s good for you, too.

It wouldn't be the end of November without an idea or two of what to do with the leftovers. I'm not much of a turkey eater but I couldn't let the little pieces on our bird go to waste. After picking it clean I had several baggies of one cup portions of turkey for the freezer. Today, it felt like a soup day.6 cups chicken, turkey or corned beef stock or broth1 cup turkey, cut up into bite sized pieces 1 can turnip greens or escarole8 oz rice, bean or grain medley (mine was red and brown rice, multi-colored split peas)1/2 cup frozen carrotsseason to taste with salt, pepper or garlic

Put all broth into a pot, add turkey and rice or grains. Bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes. Add frozen carrots and simmer another 10. Season to taste. Serve with fresh rolls and a side of cranberry sauce to add some zing.

I do believe in some previous life I was a homesteader who lived off the land. Most 46 year olds aren't compelled to pick berries, make soups or can their own jelly. And then there's me.So, last week in near 90 degree temps I picked all the tomatoes that were ripe in my garden and made tomato soup for the winter. It wasn't my fault, the tomatoes made me do it. And as we're still squeezing out the last of the 3 H's (hot, humid and hazy), I have no choice but to put food up at it's peak of ripeness. Yay, New York.Today's adventure is making crabapple jelly. There's a tree near me that is bursting with fruit. I really don't know what kind it is, other than it's crabapple. The pull to use the fruit has been bothering me so I bought some jelly jars and decided to try it.

I picked about 3-4 pounds. After taking the stems off, I washed and sliced them in half. I added just enough water to cover the fruit, put a lid on it, and cooked about 20 minutes. They were supposed to be tender but not mushy. I goofed that up. Ah, well.

I read using a wire strainer would be perfect; the holes are too small for the fruit to come through. I had that. What I failed to do was use a WIDE pan to strain the mixture into. Suffice to say I lost almost a cup of the juice when the fruit filled the strainer and the liquid had no other place to go but out the sides, all over my stove and on my feet. It is important to note here that the liquid has been simmering on the stove for enough time that it will burn. Ow.Next, strain. I needed to let the remaining juices drip. This is the pectin so it's not supposed to be rushed. I read to let it strain anywhere from a few hours to overnight. I used a clean pillowcase and put the mash into it (thanks Aunt Louella for the [pillowcase advise!). This way it holds the fruit which would either make the jelly cloudy or cause foam at the top. I rigged it up to my microwave door with the pot underneath. At first it was dripping every five seconds or so, right now it's down to every 35 seconds. (This is a great opportunity to sneak in the last of summer math: "if the juice drips every 15 seconds, how many drips will the pot collect in one hour...")

After a few hours I squeezed the rest of the juice out of the pillowcase and could do so because no amount of fruit would squish through. I measured roughly 12 3/4 cups of juice. I turned it on to simmer for what seemed like years. Once it reduced to about a third I added sugar. Most of the resources suggested 1/2 to 3/4 cup of sugar for each cup of un-reduced juice. Mine needed only about 3 cups of sugar total (This is where pectin will be necessary so it gels). The mixture was then brought to a boil while I washed and sterilized my canning jars. The juice has to thicken (sheeting stage) and mine took forever. At one point I was wondering if I'd have any juice left to can.

The longer it cooked the more concentrated the juice became, bringing out the beautiful ruby color. Finally, I was ready to ladle it into their jars and give them their bath. (It is now 92 degrees outside and it if weren't for the cranked AC I'd need a bath, too).5 minutes in boiling water hopefully will seal the deal. They are resting now and so am I.

Tomayto, tomahto, it doesn't matter how it's pronounced. It's in the garden ripe and ready to be picked. It’s time to load up on lycopene and vitamin C, and make a quick and healthy summer dinner.Create a gourmet sauce and spoil your taste buds with a handful of ingredients in less than a half an hour. If you don't have a garden for the tomatoes or herbs, visit a farmer's market or vegetable stand. I made this dish this week and it was bursting with flavor and satisfyingly organic.Pasta, any size or variety, cooked al dente8-10 just harvested Roma tomatoes or 5-6 Beefsteak tomatoes, choppedMozzarella cheese, shredded (if desired)Fresh basil, choppedFresh oregano, chopped1 clove garlic, pressed1 t onion powder2 t saltWhile pasta is cooking, chop tomatoes in a food processor and put in medium sized saucepan. On medium heat, add herbs and salt. Cook uncovered to allow the water content to evaporate, about 10 minutes.Once tomatoes have reduced and thickened, turn off heat. Plate the hot pasta and sprinkle cheese over it. Add tomato sauce and top with more cheese if desired. A sprig or two of basil makes its complete. Eat knowing your meal was still growing less than an hour ago and that you'd be unable to get anything fresher, anywhere.Mangier!

We are officially underway as the summer season. I've been busy this year cultivating an herb garden. Ok, I enjoyed one of New York's perks and participated in a wine and herb festival. Each winery paired a wine with a food sample made with a fresh herb, and the seedling goes home with you. It was amazing how much fresh versus dried can make a dish pop with flavor. It was a win-win-wine day! Now that my little babies are planted I have to start using them in my cooking and baking. But where? If you're like me and have greens begging to be used, here are some new and tried and true ideas from my favorite foodie site, Allrecipes.com. Happy eating!CilantroChicken cilantro Cilantro-lime dressingCranberry cilantro quinoa salad Cilantro chili pepper sauce

Over the nearly 20 years I've been married to a meat-and-potatoes guy I've had time to soften him up when it comes to meatless meals. Here's one he actually likes. It mixes up in minutes and is great for a busy weekday dinner. Serve with crusty rolls, green salad and a wine of your choice.1 13.2oz soy 'beef' crumbles1 can Chili Mac starter1 32oz crushed Roma tomatoes2 14.5oz cans chili beans in sauce1 medium onion, dicedgarlic powderonion powderchili powderPecorino Romano cheese

Mix together everything but the cheese and simmer until the onions are soft. Ladle into bowls and top with cheese.

Mix sugar in cream cheese and beat until smooth.Add egg and vanilla.Mix in corn starch.Spread mixture over each triangle of crescent roll generously and roll (thick side to thin). Place on baking stone or cookie sheet.Bake 10-15 minutes or until lightly browned.Sprinkle with confectioners sugar while they’re still warm and transfer to a serving plate.Enjoy warm or chilled from the fridge.